home cooks
HAPPY CAMPER
Jim Rogers enjoys a good s’more.
WRITTEN BY SUSAN DITZ
PHOTOS BY ASA GILMORE
Jim Rogers, CEO of Kampgrounds of America (aka KOA), is an enthusiastic and authoritative voice for properly creating a culinary and cultural icon best produced over a crackling wood fire: the s’more.
For him, the ultimate, he says, with obvious delight, is “two Mother’s brand un-iced oatmeal cookies sandwiching Nestlés crunch bar chocolate with a golden brown marshmallow — oh, just gooey and delicious.”
This Eagle Scout (whose sons, brothers, and nephews also are Eagle Scouts) divides his time between the home he shares with wife, Sandy, in Reno; KOA headquarters in Billings, Mont.; and the road, visiting more than 486 member-campgrounds across the U.S. and Canada. KOA currently is the largest network of franchised family campgrounds in the world.
Browners vs. burners
Correct roasting of the marshmallow, he says a bit tongue in cheek, requires some finesse and proper technique.
“There are two types of people,” he explains. “Those who like it lit on fire and charred (as preferred by this writer) and those who take their time to carefully get that gorgeous golden color. It’s the browners versus the burners.”
Rogers, who appeared on the TV show Undercover Boss in 2013, is proud to have discovered — and have KOA promote — what he considers the essential campfire tool. The Rolla Roaster is a wooden-handled, stainless steel, rotating camping fork that telescopes from 12 inches long for backyard barbecues to 42 inches long for campfire cooking.
Due to its iconic utility and widespread use, Rogers likens it to “the iPhone of s’more cooking,” he says. “It turns your marshmallow with just a twist of your thumb,” he says.
Besides creating the perfect s’more, Rogers, who has lived in Reno for 36 years, loves to wake up his campmates with the smell of bacon, and cook a big breakfast on the campfire. His advice: grab a big skillet; get the fire going; combine eggs, sausage, or bacon, and whatever else might look good; and get cooking.
“What a great way to start the day,” he says.
Masters in vacations
Rogers’ career in the hospitality industry began more than 40 years ago with KOA. In 1972 after graduating from the University of California, Berkeley, he landed at KOA as a management trainee. He earned an MBA from the University of California, Los Angeles in 1976, and KOA sponsored his master’s thesis on corporate family vacation centers.
In 1978, Rogers took a job with Harrah’s Entertainment, where he worked stints as vice president of marketing in Atlantic City on the Harrah’s/Donald Trump development team, vice president of marketing for Northern Nevada, and in 1994 he became senior vice president and general manager of Harrah’s Reno. He left Harrah’s to become CEO of the Curtis + Rogers Inc. advertising agency in Reno before moving to the helm of KOA in 2000.
Camper in chief
Since his boyhood in Northern California, 65-year-old Rogers has been active in scouting, winning numerous awards for volunteer efforts and leadership. KOA’s camper-in-chief also is a passionate advocate for the rewards of cooking over an open fire, sleeping in a tent, and having simple outdoor adventures with the family. He says camping is a perfect antidote to our device-dependent, hectic-paced, high-stress, 21st century culture. It brings people together in positive ways, he adds.
“When you go camping, you engage with each other and nature,” he says. “The process of gathering to prepare a meal and then sharing it is an experience enhancer.”
Susan Ditz is a freelance writer from Minden who loves singing songs around a campfire, taking horseback riding trips in the Desolation Wilderness, and sleeping under the stars.
Recipes
Recipes from dozens of KOA guests are on the KOA website (http://www.Koa.com/camping-recipes). You’ll find creative menu ideas submitted by happy camper/cooks especially suited for campfire cooking, main dishes, breakfasts, side dishes, desserts, and snacks. The following is a sampling designed and tested by KOA staff.
Camper’s Pizza Skillet Delight
(makes 4 to 6 servings)
1 pound ground beef
1 can (4 ounces) mushrooms, sliced
Water
1 can (8 ounces) pizza sauce
3 cups Uncle Ben’s Quick Brand Rice
1 large green pepper, chopped
1½ teaspoons salt
1 teaspoon oregano
¼ cup Parmesan cheese, grated
6 pieces Mozzarella cheese, thinly sliced
Brown meat in large skillet over campfire or cook stove. Drain. Drain mushrooms, reserving juice. Add water to juice to make 2 cups liquid. Add liquid, pizza sauce, rice, mushrooms, green pepper, salt, and oregano to beef. Stir. Bring to boil. Reduce heat, cover, and simmer until liquid is absorbed, about 5 minutes. Sprinkle Parmesan and arrange Mozzarella on top of beef-rice mixture. Cover skillet and heat for 2 to 3 minutes, or until cheese softens.
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Fruit Compote
Pineapple, sliced
Blueberries, fresh
Strawberries, fresh
Sprinkle powdered sugar
Dollop whipped cream or sour cream
Place a slice of pineapple on square of aluminum foil. Pile blueberries and strawberries on top. Sprinkle with a little powdered sugar. Seal fruit tightly in foil. Heat about 10 to 15 minutes on grill. To serve, fold back foil and top with cream.
For curried fruit: Follow above recipe, except omit powdered sugar and add 2 tablespoons butter and 1 teaspoon curry powder. Serve this with lamb or chicken.
For fruit with mint: Follow the above recipe. Heat chopped mint (10 leaves or so) in 1 tablespoon water. Bruise mint (crush with back of spoon against side of pan). Strain off leaves and pour flavored water over fruit. Continue to warm through.
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Fun for Kids Jungle Trail Mix
(makes 18 ½-cup portions)
4 cups animal crackers
2 cups whole grain wheat and raisin squares
2 (6 ounces) packages mixed dried fruit bits
1 cup candy-coated milk chocolate pieces
In large bowl, combine all ingredients with wooden spoon. Stir well. Pour mixture into large storage container with loose-fitting cover. Place in ½ cup snack-sized bags.
Extras
S’more history
Campfire treat first appeared in 1927.
The s’more predates the launch of the famous Mallomar or Moon Pie, and, according to Rogers, the first printed s’more recipe appeared in 1927 in the Girl Scout handbook called, Tramping and Trailing with the Girl Scouts. Prevailing campfire folklore indicates the name s’more came about because everyone who tasted one asked for “some more.” It became listed in the dictionary in 1974. Replication of the distinctive taste and smell can be found in coffee drinks, cookies, toaster pops, ice cream, diet bars, handmade soaps, cupcakes, s’moretinis, pies, candies, and candles. Today, the confection has its own Facebook page and is celebrated each year on Aug. 10 with a national recognition day.
Resources
http://www.Koa.com/camping-recipes
http://www.Rollaroaster.com/about
